Peppermint Brownie Cookies
Use a box brownie mix and a homemade peppermint filling to make these Peppermint Brownie Cookies. Soft and fudgy with a melted chocolate topping.
Servings: 24 servings
Calories: 222kcal
Ingredients
For the cookies:
- 1 box Pillsbury chocolate fudge brownie mix 19.5 ounces or family size*
- 1/4 cup salted butter melted
- 4 ounces cream cheese softened
- 1 large egg
For the peppermint filling:
- 7 ounces sweetened condensed milk 1/2 can
- 2 3/4 cups powdered sugar 343 grams
- 1/2 tablespoon peppermint extract
For the chocolate topping:
- 4 ounces semi-sweet or dark chocolate chips
Optional:
- food coloring for peppermint filling red or green
- peppermint candies for topping
Instructions
- Heat oven to 350 degrees Fahrenheit.
- In a medium bowl, beat the brownie mix, melted butter, cream cheese, and egg. The dough will be a little sticky.
- Using a cookie or ice cream scoop, scoop the dough onto cookie sheet lined with parchment paper or a nonstick baking mat, making about 24 cookies. Smooth the edges of each to form a round cookie.
- Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook.
- In a separate bowl, use a hand mixer to mix the sweetened condensed milk, powdered sugar, peppermint and a few drops of red or green food coloring (if desired) until combined.
- Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
- Allow the cookie to cool for about 2-3 minutes after they come out of the oven, then press a peppermint ball lightly into the center of each cookie. The peppermint mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the 4 ounces of chocolate in a microwavable bowl for 30 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Be careful to melt the chocolate slowly and stir between each interval so the chocolate does not burn.
- Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peppermint patty layer. Let the chocolate set.
- Store in an airtight container at room temperature.
Notes
Every box brownie mix differs in ounces. I've used 18.3 and 19.5 ounces. Just make sure it is a box that makes a family size, or 13x9" pan.
The amount of cookies will depend on how big you make your brownie cookies. Just be sure to have the same amount of peppermint patty balls as you do cookies!
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 61g | Calories: 222kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 109mg | Potassium: 41mg | Sugar: 30g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg